Red lentil and carrot soup

It's almost winter here in New Zealand - time for hearty, filling and comforting food. This healthy and low fat soup is perfect for a cold winter's evening. For vegan version replace butter with olive oil.


Ingredients (Serves 4-5)
50g/2oz unsalted butter (olive oil for vegan version)
1½ tbsp grated fresh ginger
¼ tsp each ground allspice, ground cumin, and chilli powder
½ tsp each curry powder and ground coriander
2 onions finely chopped
1 parsnip, chopped
3 carrots, sliced
85g/3oz split red lentils, rinsed
25g/1oz long-grain rice
1.7 litres/3 pints vegetable stock or water
400ml/14fl oz tin coconut milk
2 tbsp fresh lime juice
3 tbsp chopped coriander

Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander.

Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down.

Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately.

Cold Asparagus Soup

Soup can be served cold or hot, depending on your desires. Cold soup is good for quick lunch, or you can take it for a picnic, served straight in a pretty small jar. Do not forget to serve it with fresh baguette or crunchy toast.

Ingredients:
2 cups chopped asparagus (reserve tops for serving)
1 cup sweet onion, chopped
3 tbsp basmati or other flavorful white rice
4 cups (1 liter) water,
150 ml cream.

Put the rice and onion in saucepan with water and boil for about 20 minutes until rice is almost cooked, then add asparagus and cook for another 5 minutes.
Puree soup in a blender and pass through a sieve.
Add cream and salt to taste. Reheat the hot. Chill the cold.
Decorate with the reserved asparagus tops and serve.

Enjoy!

Goat Cheese and Beetroot Soup

This is one of my favorite soups - a little bit sweet, creamy and rich. Delicious with pumpernickel bread.  

500 g beetroot, peeled and cut into small cubes
3 medium potatoes, peeled and cut into small cubes
1 onion, peeled and cut on 2 pieces
1.5 l vegetable or chicken stock
150 g creamy goat cheese with herbs (if unavailable use cream cheese with herbs), at room temperature
4 tbsp chopped dill
sea salt and freshly ground black pepper

Bring the stock into boil, add the vegetables and cook for 15-20 minutes, until vegetables are soft. Put the soup in a blender or food processor and blend until smooth.

Put soup on a heat and add a half of goat cheese. Simmer until cheese is disolved, then add salt and pepper to taste and pour a cream. Allow it to heat well, but do not bring it to boil.

Make 4 balls from remaining cheese and cover them with chopped dill. Put one ball in each bowl and serve.